Thanksgiving Turkey
This Thanksgiving Turkey is perfectly juicy, tender and packed with fresh herbs, aromatic vegetables, and a flavorful creamy herb butter that promises a mouthwatering holiday centerpiece for your Thanksgiving feast. It's a simple and foolproof recipe that everyone should have at their fingertips as the holidays approach.
Ingredients
- 1 12-14 pound whole turkey , giblets + neck removed, rinsed + patted dry
- 6 fresh sage leaves , divided
- 5 fresh thyme sprigs , divided
- 2 sprigs fresh rosemary
- 3 medium onions , cut into wedges
- 5 medium carrots , cut into 2" inch pieces
- 4 celery ribs , cut into 2" inch pieces
- 1 lemon , halved
- 4 cups low-sodium chicken broth or homemade chicken stock
Garlic Herb Butter:
- 3/4 cup unsalted butter , at room temperature. You can also use ghee or vegan butter for a dairy-free option.
- 1-1/2 Tablespoons chopped fresh rosemary
- 1-1/2 Tablespoons chopped fresh sage
- 1-1/2 Tablespoons chopped fresh thyme leaves
- 1 Tablespoon chopped fresh parsley
- 5 cloves garlic minced
- 2-3 teaspoons sea salt
- 1 teaspoon black pepper
Instructions
Thaw turkey (if using frozen):
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Allow 2 to 3 days for it to fully defrost in the refrigerator. Remove giblets & neck, rinse & pat dry.
Make the garlic herb butter:
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In a medium bowl, combine butter, rosemary, sage, thyme, parsley, garlic, salt, and black pepper. Stir together until smooth and combined.
Prep the outside of the turkey:
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Carefully loosen the skin from the turkey breast with your hands lifting and separating the meat. Do the same for the neck as well as the thighs and legs. Gently rub half of the butter under the skin using your hands and fingers and place 3 sage leaves and 2 thyme sprigs under the skin. Tie the legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.
Prepare the inside of the turkey:
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Place 1/3 of the onions, celery, carrots, 2 sage leaves, 2 thyme sprigs, 1 rosemary sprig and lemon halves inside the cavity of the turkey. Place turkey, breast side up in a large roasting pan. Melt the remaining butter in the microwave and brush an even layer over the skin of the turkey. Arrange remaining carrots, celery and herbs in the pan around the turkey. Pour chicken broth in the bottom of the roasting pan (will be using liquid to baste turkey).
Cook the turkey:
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Preheat oven to 425°F and position rack on lower third of the oven. Once the oven is ready, place the roasting pan with the turkey into the oven and cook for 45 minutes uncovered.
After 45 minutes, reduce the oven temperature to 350°F and continue to roast until a meat thermometer (inserted deep into the thigh but away from the bone) reads 180°F and juices in the thigh run clear when pierced with a fork, about 2 to 2.5 hours (or longer depending on your oven and size of your turkey), basting with pan broth & drippings every 30 minutes.
Tent with foil the last 30 minutes of cooking:
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Cover loosely with foil the last 30 minutes of cooking or if turkey browns too quickly. Once the turkey is done, remove pan from oven. Carefully transfer turkey from the pan onto a baking sheet and allow to rest for 15 minutes before carving. Strain and reserve pan juices for gravy, if desired, and discard vegetables.
Recipe Video
Recipe Notes
*Carrots and celery can be prepared in advance to save time
*Compound butter can be made ahead of time and placed in a covered container in the refrigerator